Nabeyaki Udon – Japanese noodle soup

Ingredients for 4 servings:

• 300 g udon noodles
• 1.7 liters of dashi
• 2 ½ tbsp soy sauce
• 2 ½ tbsp mirin
• 2 chicken thighs, boneless, without skin
• 1 bunch of spring onions
• 8 shiitake mushrooms
• 8 surimi sticks or kamaboko
• 4 prawns (tempura prawns)
• 4 eggs
• Spice mix (Sishimi Todarashi) or chili flakes
• Sesame, roasted

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Cut the spring onions into 2.5 cm long pieces. Cut the boned chicken thighs into bite-sized pieces. Thinly slice the surimi or kamaboko. Cook the udon noodles and tempura shrimp according to the package instructions. Mix the dashi broth with soy sauce and mirin. Add the chicken thighs, spring onions, and shiitake mushrooms and cook for 5 minutes. Then ladle the soup into bowls and add the cooked udon noodles to the broth, mixing everything together. Carefully crack the eggs one at a time and drop them into a prepared space in the soup. Place the cooked tempura shrimp and surimi into the soup. Finally, sprinkle with shishimi, togarashi, or chili flakes and toasted sesame seeds and serve.